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Photo of Spinach, Red Pepper & Goat Cheese Challah Strata by WW

Spinach, Red Pepper & Goat Cheese Challah Strata

6
Points® value
Total Time
9 hr 5 min
Prep
15 min
Cook
50 min
Serves
8
Difficulty
Easy
We love an assemble-ahead breakfast that feeds a crowd. This one features egg-rich challah bread, loads of baby spinach, silky roasted red peppers, and tangy goat cheese. Simply put everything together in a casserole dish and refrigerate it overnight. The next morning, pull it out from the fridge and pop it in the oven as the rest of your household wakes up and gets going.

Ingredients

Cooking spray

4 spray(s)

Baby spinach

10 oz

1% low-fat milk

2 cup(s)

Dijon mustard

2 tbsp(s)

Kosher salt

1 tsp(s)

Black pepper

½ tsp(s)

Egg

8 large

Roasted red peppers (packed in water)

1 cup(s), chopped

Scallions

⅔ cup(s), chopped

Challah bread

12 oz, cubed

Crumbled goat cheese

4 oz

Instructions

  1. Coat a large skillet with cooking spray and heat over medium. Gradually add the spinach, tossing with tongs until the spinach wilts, 3 to 5 minutes total. Remove from heat and cool slightly.
  2. In a large bowl, whisk together the milk, mustard, salt, black pepper, and eggs. Stir in the red peppers, scallions, challah bread, cheese, and spinach. Coat a 13 x 9–inch baking dish with cooking spray; pour the bread mixture into the dish. Cover and refrigerate 8 hours or overnight.
  3. Remove the dish from the refrigerator and uncover. Preheat the oven to 350°F. Bake the strata, uncovered, until lightly browned on top and set, about 45 minutes. Let stand for 5 minutes before serving.
  4. Serving size: 1 piece

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